Post by April B. on Feb 18, 2003 7:57:14 GMT -6
Venison Lasagna
6 servings
1 lb Spicy venison sausage
2 tsp. Onion salt
2 tsp. Garlic salt
1 can 16 oz. whole tomatoes
1 can 15 oz. tomato sauce
3 Tbs. Dried parsley flakes
1 tsp. Sugar
1 tsp. Basil leaves
2 tsp. Salt
1 can 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 & 1/2 tsp. Oregano leaves
2 c shredded mozzarella cheese
Cook and stir sausage, onion and garlic salt in 10-inch skillet until
sausage is light brown. Drain.
Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms.
Heat to boil, stirring occasionally. Reduce heat.
Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed on package.
Reserve 1/2 cup of the sauce mixture.
Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons
salt and oregano.
Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches.
Repeat above process until you have 2 layers.
Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes.
Let stand 15 minutes.
6 servings
1 lb Spicy venison sausage
2 tsp. Onion salt
2 tsp. Garlic salt
1 can 16 oz. whole tomatoes
1 can 15 oz. tomato sauce
3 Tbs. Dried parsley flakes
1 tsp. Sugar
1 tsp. Basil leaves
2 tsp. Salt
1 can 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 & 1/2 tsp. Oregano leaves
2 c shredded mozzarella cheese
Cook and stir sausage, onion and garlic salt in 10-inch skillet until
sausage is light brown. Drain.
Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms.
Heat to boil, stirring occasionally. Reduce heat.
Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed on package.
Reserve 1/2 cup of the sauce mixture.
Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons
salt and oregano.
Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches.
Repeat above process until you have 2 layers.
Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes.
Let stand 15 minutes.
